C. Hall et S. Cuppett, THE EFFECTS OF BLEACHED AND UNBLEACHED ROSEMARY OLEORESINS ON LIGHT-SENSITIZED OXIDATION OF SOYBEAN OIL, Journal of the American Oil Chemists' Society, 70(5), 1993, pp. 477-482
Bleached and unbleached forms of a rosemary oleoresin (RO) in stripped
and nonstripped soybean oil behave both as antioxidant and prooxidant
in a light-induced oxidative system. At 0.02 and 0.05% levels, RO had
the greatest antioxidant activity, while at 0.01 and 0.5% levels it h
ad the highest prooxidant activity in both stripped and nonstripped so
ybean oil. Treatment of both soybean oil systems with tertiary butylhy
droquinone controlled light-induced oxidation of the oil better than d
id the oleoresin treatments. The prooxidant activity of the 0.5% RO le
vel was probably due to an excess of prooxidant components being carri
ed into the oil at that level, whereas the reduced antioxidant activit
y at 0.01% was probably due to the low initial level of active antioxi
dant components being added to the oil.